Industrial Bakery Equipment For Cookies

Cookies are a classic, well-loved treat, often enjoyed with milk, coffee or tea. Similar to other sweet goods, the staple ingredients of these baked confections typically consist of flour, sugar, and some type of oil or fat. Textures and flavours can vary with ingredients such as nuts, raisins, oats, chocolate chips, peanut butter, and many other combinations and varieties. In fact, many hundreds of cookie recipes exist! Additionally, cookies may be simple or elaborate, offering a great canvas to feature decorations such as sprinkles, icing, or other designs.

Cookies are small, flat and sweet. They are usually chewy; harder, crispier textured cookies are sometimes referred to as ‘biscuits,’ although this term is more commonly heard in other English-speaking parts of the world, excluding Canada and the United States.

The word cookie comes from the Dutch word koekje, which means “little cake.” English, Scotch, and Dutch immigrants originally brought the first cookies to North America. Preferred cookies flavours or availability were historically, and sometimes still are, a reflection of geographic location. Culinary historians cite the first historic record of cookies was actually the use of a small amount of batter to test oven temperatures. The earliest cookie-style confection dates all the way back to 7th century A.D. in Persia, where sugar was first cultivated. Later, with the increase in global exploration and trade, hard-style biscuits were ever-present on European ships because they were an easily portable, stable food that could stay edible for many months. During the 17th and 18th centuries in Europe, baking was a highly trained-for, sought-after and esteemed profession, with regulatory-bodies carefully overseeing the amount and quality of goods produced. With improvements in technology during the Industrial Revolution, cookie styles expanded, as did their commercializability. Nevertheless, the core ingredients remained the same.